Apple, Carrot, and Sweet Potato Soup

Molly Hagler Molly Hagler
4.8 (5 reviews)

This soup is bursting with flavors of fall! And with so few ingredients, it’s so simple to throw together!  This is the perfect recipe for Rosh Hashanah or a cool fall Friday night. You can even make it in advance and freeze it!

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

1h 6
Easy Vegetarian Vegan Paleo Pescatarian Gluten Free Low Fat No Refined Sugar Parve

Directions

Prepare the Apple, Carrot, and Sweet Potato Soup

  1. Heat oil in a large pot over medium-high heat. Add the diced onions and sauté, stirring every minute or so, until soft and the edges begin to brown.

  2. Add the carrots, sweet potatoes, apples, salt and pepper to the pot. Fill the pot with water so that it just covers all the vegetables. Bring to a boil, cover, and then lower to a simmer. Cook for 45 minutes.

  3. Using an immersion blender, blend the soup until smooth. Serve hot.

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What Cooks Are Saying

4.8 out of 5

5 global ratings

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4 Comments

Esther Mayefsky •
Marked as Question

Delish! The flavor was amazing, and I love that there are apples in the soup, which you don't see very often, but I was wondering if the tsp of pepper was a mistake because it was VERY peppery. Again, it could be my spice tolerance, but it really was more than usual for heat.

Raquel Malul Kosher.com Team •
Reply to Esther Mayefsky

Hi! This is how the recipe was printed but we agree, it could be a little strong. We recommend between 1/2-1 tsp depending on the strength of your pepper and your liking. 

Rivka •

Yummy, easy soup.
The apples aren't noticeable in taste, though it might raise an eyebrow when people find out you put apples in your vegetable soup.
I found it very salty and pepper, I'd recommend both, and adding more as needed.

Aviva •

yum! this soup os delicious!

Goldie Samet •

Can this be frozen?

Rivka •
Reply to Goldie Samet

The description says it can.